By Jason Broderick
Jewelled Chicken, Pistachio & Cranberry Pilaf
11 steps
Prep:5minCook:5min
For quick festive flavour, this Persian-inspired pilaf is perfect. You'll sizzle chicken in roasted garlic and warm spices, before adding spinach, cranberries and pistachios for crunch.
Updated at: Thu, 17 Aug 2023 10:37:39 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
81
High
Nutrition per serving
Calories855.8 kcal (43%)
Total Fat18.9 g (27%)
Carbs141.4 g (54%)
Sugars12.6 g (14%)
Protein29 g (58%)
Sodium1117.6 mg (56%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat a large, wide-based pan (preferably non-stick) with a generous knob of butter over a high heat
Step 2
Once melted, add the diced chicken thigh with a pinch of salt and pepper and cook for 3-4 min
Step 3
Add the ground cumin, ground turmeric and roasted garlic paste to the pan and cook for 30 secs or until fragrant
Step 4
Meanwhile, squeeze the pouch[es] of steamed white basmati rice to separate the grains
Step 5
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Step 6
Add the dried cranberries to the pan and cook for 30 secs further
Step 7
Wash the spinach, then pat it dry with kitchen paper
Step 8
Add the spinach to the pan along with the soy sauce and cook for 2-3 min further or until the spinach is starting to wilt and the chicken is cooked through (no pink meat!)
Step 9
Add the steamed basmati rice to the pan and give everything a good mix up
Step 10
Cook for 30 secs further or until the rice is completed coated in all the spices – this is your jewelled chicken & cranberry pilaf
Step 11
Garnish with the pistachio nuts
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